Creamy Scalloped Potatoes with Chive Blossoms

This beautiful dish is sure to be a new spring favorite!

Ingredients:
3 pounds fingerling or other small new potato
2 shallots, chopped
2 tablespoons unsalted butter
1 cup whole milk
1 cup heavy cream
8 ounces soft mild goat cheese
Sea salt and fresh ground pepper
Fresh flowering chives, snipped with scissors, for garnish

Method:
1, Preheat oven to 350°.

2. Peel potatoes and cut into ⅛-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.

3. Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper.

4. Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.

Spring Leek Quiche with Chevre

This classic quiche features tender leeks, fresh chives and rich chevre cheese.

Ingredients:
1 single butter pie crust, thawed if frozen (see recipe)
3 leeks, white and light green parts only, halved lengthwise, and sliced
3 eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft chevre cheese, crumbled

Method:
1. Preheat the oven to 400°. Prick pie crust all over with a fork; place on a baking sheet. Bake the pie crust in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375°.

2. Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.

3. Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with the chevre cheese. Pour egg mixture over leeks. Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

Pasta with Sautéed Spring Greens & Chevre

This incredibly-satisfying pasta is very versatile: Use any combination of your favorite hearty greens!

Ingredients:
1 pound pasta of your choice
6 cups mixed spring greens, such as a mix of this week’s micro broccoli, sunflower shoots, pea shoots
1 bunch Swiss chard, tough ribs removed and greens coarsely chopped
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
½ cup Chevre cheese, crumbled
¼ pine nuts, toasted

Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.

2. Meanwhile, heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the garlic and all the greens, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until greens are just wilted and tender and garlic is fragrant, about 4-5 minutes.

3. Add drained pasta to the skillet, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with crumbled Chevre and pine nuts on top.

Spring Favorites Recipes

Leeks to radishes, peppery greens to beautiful chive blossoms, this week’s box celebrates some of our favorite flavors of spring, alongside such delicious accoutrements as fresh, creamy chevre cheese, sweet Challah bread and brown sugar-kissed Lummi Island smoked salmon. Also included in this springtime lineup are our own apricot preserves, a French red wine and a bevy of bright herbs ranging from salad burnet to mint, plus Skagit Valley tulips to brighten your home. Enjoy!

Here are a few recipe ideas for the week:

Goat-Cheese Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!

Oven-Roasted Cauliflower
Tossed with garlic, olive oil and lemon juice, this recipe courtesy of Emeril Lagasse is a snap to make.

Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

Mustard Greens Pesto
Brilliantly green, this mustard greens pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!

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